1. Volume 18, Issue 3
SPRING 2015
FRESHMeN2
Classes to Take
Careers to
Consider
Networking
EffectivelyAdvice From
Your Dean

2. 1
CalendarWhat’s inside
When we’re
in college, we
can’t wait to
graduate, and
before you
know it it’s time
to march across
that stage. Then what? In this issue
you will learn about what will help
you when first arrive at JWU, dur-
ing your time here, and then also
after you graduate. It has been a
great honor to serve as your editor-
in-chief of the Wildcat magazine. It
is with sadness and joy that this is
my last issue as I am one of those
confused, yet happy graduates,
who will be walking in May. I wish
all of my fellow Wildcats nothing
but greatness in your future en-
deavors.
Good luck!
A Note from the Editor
Rebecca Wick,
Editor-In-Chief
Photographs are by the
Wildcat Staff unless
otherwise specified.
Wildcat is the official student
news magazine of the Johnson
& Wales University North Miami
Campus. It is published three
times per academic year.
Sharu Goodwyn, Advisor
Freshmen to Alumni. Johnson &
Wales opens doors to so many dif-
ferent opportunities in all majors.
All you have to do is walk through
them.
Lexx Cox
Co-Fashion Editor
Anna Zarrella
Co-Fashion Editor
Jean-Sebastien Vila
Culinary Editor
Chyunna Brown
Business Editor
Theresa Robinson
Hospitality Editor
Keva Muller
Copy Editor
CONTENTS
Stay Social - Calendar of Events
Stay in the loop with this term’s event calendar.
Culinary
Learn how to whip it up with the best. Q & A with
Chef Wagner. Cool culinary careers and classes to
take.
Business
Students own it! Literally! Student entrepreneur-
ship on the rise. Beneficial business curriculum
and careers.
Fashion & Style
Freshman yesterday, senior today- catching up
with LA. Fly fashion courses & funky career
choices.
Special Feature - Your Way, Your Major
Feedback and tips from your campus advisors and
leaders.
Hospitality
Students run pop-up restaurant as part of
FSM4061. Helpful hospitality courses and jobs
you didnt think about.
1
2-3
4-5
6-7
8-9
10-11
12-13 Career & Alumni
To do list from freshman year to senior year,
catch up with an alum, and does matriculation
really matter?
Sports & Entertainment
Hitting a home run with volunteering. Entertain-
ing subjects and careers to consider.
14-15
4
Senior Send-Off
Advice from seniors.
Coach’s Corner & Networking
Check out the latest news about our sport
teams and learn how to effectively network.
18
16-17
1
April 28 - Senior Lunch
April 28 - Unveiling of Wildcat
Statue
Come out and celebrate the unveiling of
our new Wildcat statue outside the Wild-
cat Center. Enjoy music, free food, and
giveaways. The event starts at 2 p.m.
April 27 - May 1 - Fashion Week
May 1 - Student LeadershipAwards
May 8 - Walk a Mile in Her Shoes
Join the fight to stop sexual assault &
gender violence in front of the Wildcat
Center at 2 p.m.
May 11-15 - GLOW WEEK
May 18-21 - Wildcat Send-Off
May 18 - Midnight Breakfast
May 19 - Commuter Send-Off
Come out and celebrate commuters and
give them a proper Wildcat Send-off for
summer.
May 20 - Senior Send-Off
Seniors, come and enjoy different activi-
ties as your final event as a JWU student.
May 21 - Alumni Social
Senior/Alumni Social. Seniors check
your JWU email for an invitation and to
RSVP.
May 23 - Commencement
Say farewell to JWU North Miami or to
members of the spring 2015 graduating
class at the commencement ceremony
on Saturday, May 23 at 10 a.m. at the
James L. Knight Center.
March 12 - Mardi Gras Street Fest
C.A.B. is bringing Mardi Gras, the New
Orleans Carnival to the Catwalk starting
at 8 p.m. Clubs and orgs are invited to
host a table and showcase a different as-
pect of Mardi Gras.
March 19 - Wildcat Jump Off
Check out the different clubs and organi-
zations that JWU has to offer at 7 p.m. in
the Wildcat Center.
March 23-27– Hospitality Week
March 23 - Expo
March 24 - Industry Panel Talk
March 25 - Hotel & Restaurant Impos-
sible
March 27 - Community Service Event
March 26 – S.E.E. Conference
The 6th Annual S.E.E. Conference is
back! Join the S.E.E. Leadership Com-
mittee in the Wildcat Center & S.E.E. &
Golf Management Center from 10 a.m.
- 4 p.m. For more details follow @jwun-
miseelc & jwunmisee
April 24 - Green Dot Bystander
Training
So what’s your green dot? Join us for an
interactive training to learn how to make
your campus safer. Free lunch and
T-shirt will be provided. RSVP to Kiona
Bolton at kiona.bolton@jwu.edu.
April 24 - Battle of the Campus
Who will be this year’s winner at Battle
of the Campus? Starts at 11 a.m. on Arch
Creek Field.
STAY SOCIAL
W i t h e v e n t s @ J W U
Good Morning Commuters
Commuters come and join C.A.B.
for free breakfast at 9:30 a.m. in
the commuter lounge. The remain-
ing dates are March 11, April 1 &
May 6.
AMC Movie Night
Take a well-deserved study break
and catch the latest blockbusters at
AMC Aventura for free! Sign-ups
are located on the C.A.B. Involve-
ment Network page a week before
the event. The remaining dates are
March 25, April 21 & May 6.
C.A.B. Shuttle
Get to Sunny Isles Beach and Aven-
tura Mall for free with the C.A.B.
shuttle on March 28. The shuttle
leaves from the Wildcat Center at
10 a.m.
Sugar Shack
Join C.A.B. for the final Sugar
Shack of the year. Come out and
support JWU talents on April 23
from 7:30 – 10 p.m. in the Wildcat
Center.
Sundae Monday
Come out to the Deck on May 4
from 11:30 a.m. – 12:30 p.m. for
some free ice cream sundaes. Cour-
tesy of team C.A.B.
M a r c h / A p r i l / M a y
Keep track of JWU events on
the Involvement Network!
Top left to right: Battle of the
Campus, meet industry profe-
sionals at the S.E.E. Conference,
join us at JWUs biggest celebra-
tion - Commencement 2015.
The Regulars
2
6
14

3. 32
Culinary Culinary
QA&
WITH
CHEF
WAGNER
WILDCAT
COMPETITION GROUP
By Jean-Sebastien Vila
Q: Do you get the students into indi-
vidual or group competitions?
A: Individual or group; whatever they
like.
Q: How many members do you cur-
rently have?
A: The core group is 20. We would
love to invite more to participate as
well.
Q: Are there any requirements?
A: Commitment. If somebody misses
twice, we dismiss them from the team
because we cannot count on them.
They need to be there all the time
because if you go into a competition,
you cannot just say “I’m not coming
in and practicing,” because your team
members are shafted. It takes a very
special type of person to do competi-
tions. They are extremely stressful and
draining. You have to practice a lot and
do the same things over and over again
until it is perfect. It is not for every-
body, you need to be patient.
Q: Is there a certain requirement or
skill students need?
A: Nope. The only requirement we
have is that you are passionate, you
love food, and you are willing to take
on the task of going to competitions.
Q: Are there both culinary and baking
& pastry students on the team?
A: Yes. Team competitions always
include a pastry component so we have
teams that include both culinary and
baking & pastry students. Members on
the team can do individual competi-
tions as well.
Q: How do students join and who do
they contact?
A: We post every session on our culi-
nary boards each week. All a student
has to do is sign their name and show
up.
Q: Who are the instructors?
A: There are five faculty members that
rotate so the students get to work with
different chefs: Chef Wagner, Chef
Kochi, Chef Ruche, Chef Olmeda, and
Chef Lazar.
Q: Can students add this to their re-
sume?
A: Absolutely! That’s another reason
to join. They get to stand out and
maybe they will even win the medals
to show for it.
Q: How does being involved on a team
benefit a student in the future?
A: It helps in many ways. These stu-
dents, after a short period of time, are
way ahead of their peers because they
invest more time, they’re practicing
more, and they are using their skills
more. They are precision workers.
They get more industry experience
because we work with them outside of
the classroom. It’s one-on-one educa-
tion that most students don’t get. The
most important part for the student is
the added education. When you see
the team members in the classroom,
they have a higher standard and skill
than other students. Other students
are hard workers, but the competition
interest group members are superstars.
We do a very high level of cooking, a
level of cooking you don’t find in the
classroom. Competition cooking is
totally different from industry cooking.
Industry is nice, competition is perfect.
They learn a hundred times more than
anybody else because we put them in
front of products that aren’t feasible in
the classroom.
In the culinary world, speed and efficiency are just
as important as a strong sense of craft. With the culi-
nary competition team, our students get to test their
creativity, stamina and teamwork. They meet every
Friday with chefs who coach and facilitate practices.
The Wildcat Magazine interviewed Chef Wagner,
who is one of the instructors for the competition
team.
“The only requirement
we have is that you are
passionate, you love
food, and you are will-
ing to take on the task of
going to competitions.”
Classes to takeCareers to
Consider
Food Writer – The articles found in Food
Network Magazine and Bon Appetit are written
by specific, specialized kind of writers. A food
writer writes about food. A food writer will
write reviews of wine, food, and restaurants
for a magazine or newspaper. Food writers will
often have a background in the food industry
and journalism.
Salary - $43,000 a year
Food Stylist – Have you ever seen a fast food
commercial? Have you ever thought the food
in the commercial looks unrealistically good?
That is the role of a food stylist. Food styl-
ists prepare food in order to make the finished
photograph look attractive and appealing. Styl-
ists use small tricks to make their food look
as close to perfect as possible. A food stylist
must have a good eye in order to really attract
a consumer.
Salary – $33,000 a year
By Jean-Sebastien Vila
By Jean-Sebastien Vila
Robyn-Kay Campbell – culi-
nary arts major
Nutrition and Sensory
Analysis – “That class is im-
portant because it teaches you
that for our bodies to function
to the best of its ability, we
have to stay healthy. This in-
cludes both diet and exercise.
We had to do a dietary analy-
sis in that class of our own
diet...it was a big eye opener. I
came out of that class thinking
I was a nutritionist and started
telling everyone to change
their diet.”
Stephanie Grey – baking &
pastry major
Introduction to Cakes – “Starting
out I didn’t think I would like it but
it ended up being my favorite class that year. I feel
like that’s where I’m most creative; when I sit down
and try to design a cake. That being said, it doesn’t
always come out the way you want it to so you have
to have backup plans.”
Chocolates and Confections – “It was fun learn-
ing how to temper chocolates. Making a mess was
also really fun. At the end of those labs, my aprons
were all stained from all the chocolate. Never listen
to anybody when they say you can’t play with your
food.”
Mario Carbonell – baking
& pastry major
Specialty Cakes – “This is
my favorite class; it lets our
imagination run wild when
making a special themed
cake. It is also a lot of fun
and in the end looking at
the beautiful creation that
was once a sketching and
then making”
Source: http://www.simplyhired.com

4. 54
HospitalityHospitality
“The course combines a variety of skills. It’s not only about prac-
ticing what they learned in marketing, it’s also doing what they
were taught in the abstract in real time. They’re managing them-
selves and they’re leading themselves. My role as the instructor
is to coach and keep them on their path,” said Professor Brian
Connors.
Johnson & Wales offers limitless opportunities for students to get in-
volved in ways they’ve never thought. Whether you’re a culinary or hos-
pitality major in food service management, the FSM course that special-
izes in the event called “Pop-Up Restaurant” will appeal to you. It allows
students interested in the hospitality and culinary industry to really un-
derstand how a real restaurant works in the front and back of the house.
POP-UP
POP-UP
RESTAURANT
FSM 4061 starts off by the
class brainstorming ideas about
what’s next, what’s happening and
what’s hot within the industry. The
class is then divided into about five
management groups where they think
about different industry trends they
might be able to incorporate into
their class restaurant. The guests who
come to the Pop-Up restaurants are
invited by the students in the class,
and the professors. In reality, anyone
can come to this event.
The professor brainstorms
ideas and works with the TAs to
come up with the right concept for
the menu. Once they have it set in
stone, it’s the groups responsibility
to begin designing the menu, layout,
uniforms, marketing, budgeting, pur-
chasing, storeroom, and all the way
down the line.
For a typical class it’s easy
for a student to slack off and put the
work on their group members, but this
class is completely different.
Professor Connors says,
“There’s no hiding. Internally, the
groups will designate team leaders,
who will be in the front and back of
the house and who will handle mar-
keting. We tell them in the beginning:
don’t work with your friends, pick
people that work and have comple-
mentary skill sets.”
The students in FSM4061 do
everything a regular restaurant does
but they do it faster and more efficient-
ly. This class will definitely challenge
and prepare you to be the best.
“The best part about this class
is that the students are in charge, so
it’s important to make a schedule and
stick to it.” said Tim Moran, teaching
assistant. “Most of the students come
into the course without any prepara-
tion so they just wing it. This class re-
ally reflects what you experienc when
you enter the real world.”
The students that come to
Johnson & Wales are here to put in as
much work as it takes to be success-
ful especially in the culinary and hos-
pitality industries. This class prepares
you for that role. The challenges
that you may come across and you’ll
know how to tackle them the correct
way.
Celine Serret, teaching as-
sistant in the college of culinary arts,
took this course and said, “Everyone
brings certain attributes to the table.
It’s cool to see everything come
together in this course – from the first
planning stage to the actual execution
of a real live restaurant. Through the
course, you get to learn from what
everyone else does and you get to
build and that’s the best part of this
class.”
Classes to Take
Destination management companies are an exten-
sion of a travel company, but their experts have a much
broader knowledge about travel and their client’s indi-
vidual wants and needs. You can handle the entire trip for
a person or group traveling, including the events, activi-
ties, tours, excursions, transportation, hotel, and any other
thing a person needs for a vacation.
Salary - $50,000 a year.
Hospitality
Real Estate
Agent
Have you ever thought about using your hospital-
ity degree to be the person that finds the homes for estab-
lishments like Marriott and Hilton? Hospitality real estate
has been around for years, but many students aren’t aware
that it’s something they can gear their degree towards.
Salary - $122,000 a year.
Destination
Management
planner
Check out The Wildcat Magazine on Facebook
for more jobs you’ve never thought of!
When students come to JWU to obtain a hospi-
tality degree the first careers that pop into their heads are
jobs such as hotel manager, cruise line worker or guests
service manager. There are tons of careers that a student
with a hospitality degree can aim for and thrive in. Jobs
that you may have never thought of in the hospitality
industry are:
“My favorite class that I have taken
here at Johnson & Wales is Strategic
Marketing. I learned how to market
the brand I work for. It taught me how
to think outside of the box and how to
make me stand out from the rest. I also
learned about the purple cow concept.”- Otis Duffie, hotel
& lodging major
“A class that I think benefited me the
most as a hospitality student was
Negotiations & Agreements with
Professor Hassan. This class has
opened up a whole new thought
process when it comes to my every
day life as well as my career. We all negotiate
whether it’s for something small like where we want eat with
our friends or for something major like how much I want a
company to pay me for my skills. This class, and especially
Professor Hassan, prepared me with basic skills I can use to
further enhance myself.” - Keandra Grant, travel & tour-
ism major
“FSM Systems and HR Resources
is about the ins and outs of human
resource development. In food service
management this class can be benefi-
cial in having the best in your business.
To me, human resources is the backbone in every company,
it isn’t a thing we do, it’s the people that run the business
and that’s exactly what I’ve learned from the course.” - Tim
Moran, food service management major
By Theresa Robinson
By Theresa Robinson + Photos provided by Alvarez Hosp Real
Estate & Macleary College
By Theresa Robinson
Careers to
Consider
Beverage Appreciation – “I think it is
fun to be behind a bar, making differ-
ent drinks. You learn so much about
wine and beer. Wine is definitely inter-
esting and Chef Houghton is an amazing
chef.” - Colton Goodman, food service
management major
Source: http://www.simplyhired.com

5. 76
BusinessBusiness
What is the Entrepreneurial Busi-
ness Challenge?
The Entrepreneurial Business Chal-
lenge is a business competition
hosted by the School of Business
each year. Students from all majors
are welcome to present business
plans to a panel of industry profes-
sionals. The first place winner will
have the opportunity to attend an
international conference and meet
thousands of business men and
women from around the world.
What did you do for the
challenge?
For the challenge, my group de-
signed a fitness app that keeps track
of your workouts and meals. The
app even recommends new ones.
When did you participate?
I participated my freshman year.
Why should students consider do-
ing it?
The Entrepreneurial Business Chal-
lenge is a great way to gain experi-
ence with creating a business plan,
and pitching it to potential inves-
The Entreprenuerial Challenge
Alexis Greene, marketing major
ClassestoTake
Careers to
Consider
Casino Manager
Multicultural Marketing
Left: Students from 2014 Entre-
prenuerial Business Challenge pre-
senting to judges. Above: Winners
from the 2014 Entreprenuerial
Business Challenge.
tors. Participating in the event will
give any student an advantage over
their peers. It truly is a challenge, but
once completed it’s well worth the
hassle.
What did you learn from this
experience?
Through this experience I learned
what my strengths and weaknesses
are, how to push my creativity to the
next level, and to have faith in my
abilities.
Who is in charge of conducting the
challenge?
The School of Business encour-
ages professors from all majors to
approach their students about the
opportunity.
Would you compete again?
If I had the ability to extend the hours
on the clock, I wouldn’t hesitate!
How do interested students sign up?
Any student who is interested in
signing up can ask Professor Tom
Dwyer about getting started.
The Entrepreneurial Busi-
ness Challenge is a great way for
students in the School of Business
to get real experience in pitching a
business proposal, or invention, to
a group of potential investors. One
of the participants, Alexis Greene,
shared her experience in participat-
ing in the challenge.
By Chy Brown
ByChyBrown
Jackpot! Most Casino Manag-
ers are responsible for monitor-
ing games to make sure laws
aren’t broken, managing staff and
security, handling huge amounts
of cash, and of course, customer
complaints. Casino Management is
not a typical nine-to-five job, since
casinos are usually open twenty-
four hours a day. It’s a career with
a strong focus on customer service.
But the best part? Casino Manag-
ers with several years of experi-
ence can often command $200,000
to $400,000 a year.
America is a melting pot of dif-
ferent cultures. As a result, most
companies are seeking multicultural
specialists who can help appropri-
ately target marketing campaigns.
Multicultural doesn’t necessarily
mean that you have to be part of
any of these cultures, but it can
sure help. All you need is a willing-
ness to study and learn about other
cultures and find ways to transpose
cultural preferences into marketing
strategies. The best news? This field
is expected to grow quickly, making
it a sure-fire hot career. The average
salary is $65,000 annually.
Photo Credit: Marissa Siggins
Photo Credit: Connor Trip
By Chy Brown
Source: www.businessschooledge.com

6. 98
FeatureFeature
Experiential Education
and Career Services
When should you visit the office?
• It is highly recommended to visit the office
your freshman year.
• There are so many resources available
for every student- advisors to assist with
resumes, events held throughout the year,
and an online career system.
In case you didn’t know
• Over 450 interviews were held on campus
last year.
• Hundreds of recruiters visit our campus
every year- be prepared for them!
• Employers expect 40% of all new college
hires to come from their own internship
programs.
• Recruiters typically spend 5-7 seconds
looking at a resume- be sure yours is
powerful!
More tips from Darlene Cantor on networking
on pg.17
College of Culinary Arts
Q & A with Bruce Ozga, Dean of Culi-
nary Education
Q: What is your role as Dean?
A: I am ultimately responsible for
the quality of the student’s educational
experience. Some of the main areas my
team and I focus on are degree program
development, curriculum development, instruction, facili-
ties, equipment, food procurement, events and culinary
related activities.
Q: What internships/job opportunities
are available to students?
A: Some of the companies students intern with are Hy-
att Hotels, Hilton Hotels including the nearby Diplomat,
Disney World and Marriott International including Ritz
Carlton properties. Though many students stay local here
in Florida, we have sites all over the country and interna-
tional sites around the globe.
Q: Should students focus on getting a degree or experi-
ence?
A: Good grades that lead to degree completion and indus-
try experience together is the key to success. Experience
and your JWU degree will open doors but your work ethic,
knowledge, and overall leadership and technical abilities
will help you grow throughout your career. Always be
open to new experiences and never stop learning, consider
the world to be one big classroom.
Q: Club should a student join? - The Special Functions
Team
A: The Special Functions Team offers culi
nary and baking & pastry students the opportunity to work
in the kitchen and front of the house during on-campus and
off-campus events. Some of the on-campus events include
working with local chefs when they come on campus to
do demos, planning menus for special dinners and then
executing the meal with the help of our chefs. Off-campus
events include working at wine and food festivals by be-
ing paired up with restaurants and helping them prep for
the event, working at different festivals and helping with
demos.
School of Hospitality
Q & A with Alan Seidman, Chair of School
of Hospitality
Q: What is your role as chair?
A: My job as chair is to help students
learn how to think creatively and solve
problems.
Q: What internships/job opportunities
are available to students?
A: Marriott is the biggest company students are employed
in. The food service students often work with the Compass
Group and students have the option of working with vari-
ous hotels in the area. Miami hospitality students have op-
portunities to find internships in whatever fields they want,
including hotels, cruise ships and sports venues.
Q: Should students focus on getting a degree or experi-
ence?
A: Experience is important and what you learn in school,
beyond the grades, is important too. Being involved in
clubs and orgs as well as doing things like being an RA
gives you valuable insights into how to be a better man-
ager.
Q: Club should a student join? - American Hotel and
Lodging Association
A: Being a part of AHLA helps you grow and obtain
knowledge to give you the up leg on other individuals
when it comes to interviewing for positions in the future.
Currently our student chapter is one of 17 in the nation and
our chapter was the only chapter in the nation that has of-
fered certifications for our members.
Q & A with Benjamin Evans, President
of AHLA
Q: Why should a student join this
club?
A: Our members are able to get real
world experience through being able to
meet industry representatives, go on sight
visits and meet managerial level industry representatives.
School of Business
Q & A with Michelle Garcia, Associate
Dean and Interim Chair of the School of
Business
Q: What is your role as chair?
A: I strive to provide multiple perspectives
to students in their field of study.
I do this by hiring diverse faculty and pro-
fessors to bring these different perspectives.
I want students to be able to have experiences
in their industry through volunteering, formally and infor-
mally.
Q: What internships/job opportunities are available to
students?
A: We work a lot with the Seminole Casinos and Sushi
Maki, as well as big retail firms like Chanel, Valentino,
Tori Burch, and Perry Ellis. We also try to get students to
work in the Port of Miami and with hotels.
Q: Should students focus on getting a degree or experi-
ence?
A: They are equally important; you cannot have one with-
out the other. Students who find that balance are usually
the most successful.
Q: What club/NSO’s should a student join? - DECA
A: As a national student organization, Collegiate DECA
aims to foster a stronger bond among students who already
share common goals and interests through chapter, com-
munity service, and fundraising events.
Q & A with Brandon Guy, Vice Presi-
dent of
Membership of DECA
Q: Why should a student join this
club?
A: DECA practice skills for gaining a
edge in the competitive business world.
As future business professionals and leaders,
we need to continually enhance our skills, expand our net-
work, and gain valuable experiences. DECA will provide
insight to the business world by introducing a variety of
management challenges faced by businesses. Members
will build problem solving, analytical, and presentation
skills. Majors don’t matter as we have something that will
fit all. Attending DECA conferences are a great opportu-
nity for travel and networking with people from around the
world. Your Way
Q & A with Irene Coroalles, Special Functions Team
Advisor
Why should a student join this
club?
A: It’s important for students
to be part of the Special Func-
tions Team because there are so
many opportunities available
which help them gain experience,
knowledge, the opportunity to
try new things outside of class, and
meet local chefs/restaurateurs who
may end up offering them jobs in the future. Experi-
ence is so important in this industry, even if it’s work-
ing at an on-campus event.
For more information about your major and
available opportunities, visit your respective col-
lege office and Experiential Education and Career
Services in ASC 103.
Your Major
By Anna Zarrella

7. 1110
Fashion & StyleFashion & Style
1. Style Scenographer : puts together
show stopping ideas and scenes.
Salary - $53,000 a year.
Source: www.courtneyporter.com
2.Fashion Closet Editor: at major fashion
magazines, where editorial samples are be-
ing pushed between stylists, designers and
publicists, this editor’s job is to track each
and every item that comes in (and out) of
the closet. Salary - $47,000 a year.
Source: www.indeed.com
3. Runway Soundtrack Composer: puts
together the soundtrack for fashion
shows and makes sure the tracks flows
smoothly. Salary - $92,000 a year.
Source: www.indeed.com
4. Pattern Maker: produce and maintain
patterns for garments that designers have
sketched out. Salary - $59,000 a year.
Source: www.indeed.com
5. Textile Colorist: chooses the color
combinations that will be used in creat-
ing designs. Salary - $45,000 a year.
Source: www.simplyhired.com
“This class helped me learn more
about what direction I wanted
to take in my career. If you’re in
management, then this class can
be really fun and helpful.”
Maya Walker, fashion merchan-
dising & retail marketing major
Global Influences on
Fashion History
Retail Lab
Apparel Quality Analysis
Classes Should Take
“This class is great! You get to go all
the way to the past to the very first
piece of clothing and see how fash-
ion has evolved. It really helps you
see that fashion repeats itself - the
things that we are wearing today are
just tweaked to meet today’s fashion
trends.”
“I really enjoyed this class be-
cause everything was hands on,
which really makes you feel as
if you’re working in the fashion
industry.”
“When working in any industry,
not only the fashion industry, it’s
crucial that we know what we are
selling to our customers and what
type of work went into making
that product.”
Demitrius Fair, fashion merchan-
dising & retail marketing major
Kidirrah Davis, fashion merchan-
dising & retail marketing major
Shaheeda Blake, fashion mer-
chandising & retail marketing
major
a.k.a Ashely Lagares
When did you realize you had a passion for
fashion?
I’ve always dressed different since I was a child.
My mother would pick out an outfit and I’d wear
something else. I truly realized my passion for
fashion my freshman year of college at JWU.
Originally I was a travel-tourism major, but I
realized that’s not what I wanted to do. Luckily
Johnson & Wales had fashion and now I am here
today as a fashion major.
What do you want
to do in the field and
what are you doing
now to achieve those
goals?
I am an aspiring de-
signer. Currently I am
working on my brand
name and logo for my
clothing brand. I am
also learning to sew so
I can make garments by
hand. My ultimate goal
is to be an artisan. I now
have three years retail
experience. I also was
the editor in chief of the
literary magazine “The
Conundrum.” I’ve also
been a peer educator for
Counseling Services for
two years now.
What would you say is your biggest accomplish-
ment from freshman year to now?
My biggest accomplishment was an interview episode
I taped for “A Day in a Life.” “The Day in a Life”
was extremely dope because I got to share what I love
to do in fashion, my inspirations, goals, etc. (mxster-
mind.com)
What obstacles have you
faced while in college?
Some obstacles I have faced
while in college are, realizing
who my true friends are and
juggling work and school. But
with the right attitude and time
balance I was able to over-
come them.
Where do you see yourself in five years?
It’s hard to say, maybe I’ll be in Los Angeles or still in Miami.
I definitely see myself working as an assistant designer in
someone’s warehouse as well as
growing and furthering my own
brand.
What advice would you give
to underclassmen?
Through all the stress, the
work, and losing friends you
can and will prosper. Never
give up or settle for anything
less than what you deserve and
want to do. No one is stopping
you, but yourself.
Principles of Management
Careers to ConsiderBy Lexx Cox + Photos provided by LA
By Lexx Cox By Lexx Cox + Photos provided by
students in article
“If you’re ever offered a seat on a
rocket ship, always remember, you
don’t ask what seat. You just get on.”
– Eric Schmidt

8. You may have never even heard of this word
before but in actuality it’s the perfect word to de-
scribe your growth and development here in
college.
Merriam-Webster online
defines matriculation as: to enroll
in a college or university as a can-
didate for a degree.
So, matriculation is a
process that allows students
to evolve and grow up until it
is time to graduate. It includes
both the academic and social
aspect of college life and how it
prepares you for the real world.
involves the scholastic and
social development a student
needs to transition into the pro-
verbial “real world”.
John Ness, academic advi-
sor and faculty member, sees some
of the same students as they come in
and as they go.
“I am excited and fortunate to
witness how our students grow, develop, change and
succeed from freshman year to graduation. This dy-
namic transformation proves how important it is for
12 13
Career & AlumniCareer & Alumni
Matriculation
MattersBy Keva Muller
If you are having some trouble with transition-
ing or you just feel overwhelmed with college,
do not hesitate visit the Student Counseling
Center in the ASC 207 or the Center for Aca-
demic Support in the ASC 102.
JWU students to learn and prosper inside and outside
of the classroom and truly benefit from the overall
college experience” said Ness.
Matriculation is a process and all JWU stu-
dents are encouraged to make the best of their
experience here by joining a club, applying
for a student assistant job or even trying out
for a sports team. Anything that gets students
out of their dorm room and active on campus
will definitely benefit them in the future.
“…I continue to be amazed and motivated
every day and year by our students as they gradu-
ate, excel and succeed in their careers and lives” said
Ness.
Lots of people say that college was the best
time of their life. Make sure you can say the same
thing but most importantly, make sure you graduate.
Everyone wants to see you do well.Afterall, isn’t that
the end goal here?
To Do
Senior
Network, network,
network
Keep abreast of finalrequirements for your
major
If possible, secure a
job
From college to career, here’s a few things you should do that will help prepare you for your dream job
while you’re still in school.
List By Keva Muller
Freshman
Research various jobs in
your career industry.
Find internships in the local
area.
Become familiar with the
community and the jobs that
are readily available in your
field of study in the area.
Sophomore
Complete Internship
Maintain grades
Go above and beyond
in the classroom. Ask
your professors about
extracurricular activi-
ties and volunteer op-
potunities.
Junior
Attend conferences in your
field and network with as
many industry profession-
als as possible.
Intern (the more the mer-
rier)
Meet with career advisors
for help on standing out to
employers.
In what ways has your matricula-
tion in college helped you in your
career?
There are two benefits that particu-
larly come to mind when I recap my
professional journey since graduating
from Johnson & Wales University,
and that is credibility and access to
resources.
What advice would you give stu-
dents that will help prepare them
for their career?
In my position as a recruiter over the
last year, I’ve interviewed hundreds
of applicants, and each week review
hundreds of applicant resumes, and
there are three areas that are criti-
cal for students to scrutinize before
they graduate. Develop tangible
employable skills, which includes
being proficient in another language,
having a certificate and effective
communication skills. Conducting
Josh’zan James graduated Cum
Laude from Johnson & Wales Uni-
versity North Miami Campus in 2009
with a bachelor’s degree in Sports/
Entertainment/Event Management.
He is currently a recruiter for Ideal
Personnel, a boutique staffing firm in
the heart of Downtown Miami, where
he specializes in creative recruitment
and sourcing strategies to attract,
screen, recruit and select highly qual-
ified candidates and match them with
life changing career opportunities.
We interviewed Zan and asked him a
few questions about his experiences
as an undergrad student and as an
alumnus and what advice he’d give
to students as they progress through
college.
Ask an Alum
market research, which will make
you more knowledgeable about the
industry you’re heading into. This
can keep you up-to-date on trends
and even salary expectations. Lastly,
manage your finances. Most students
leave college with loans and unrealis-
tic expectations of the money they’ll
be making versus what they want to
make and the lifestyle they want to
live. Having a grasp of your finances
now will make you financially com-
fortable in the future.
By Keva Muller + Photos provided by Zan James

9. 1514
Sports & EntertainmentSports & Entertainment
Careers to
Consider
Classes to take
Deciding what class to take to help you reach your career goal can be
a bit tricky. We have asked a couple of upperclassmen in the S.E.E. program
what their favorite class was and why you should consider enrolling in it as
well.
A class that should be taken is
Ticket Sales (SEE 3010). This
class allows us as students to use
our skills gained in Negotiations &
Agreements to convince a buyer to
purchase a product. It also allows
you the chance to perfect your
“elevator speech” and networking
skills with other individuals that
you rarely speak with on a daily ba-
sis. - Shaina Forbes, S.E.E. major
The class I think was the best was
The Entertainment Industry
(SEE 2030). In that class you can
really see the endless possibilities
of the industry and discover areas
that you maybe weren’t expect-
ing to like or be interested in. The
professors here really do a great job
of bringing in diverse speakers and
taking us on site visits to provide a
broader look at the industry. - Paula
Vargas, S.E.E. major
Cruise line event planners plan, sched-
ule and manage designated programs
according to the cruise line guidelines
and schedules. They supervise and work
closely with the guest entertainers, guest
lectures, speakers and entertainment de-
partment supplemental staff in addition
to ordering and maintaining all required
supplies for the department. They plan in
advance, anticipate and fulfill all group
requirements, and ensure that all pri-
vate functions have appropriate signage
posted in order to avoid disturbance
to the function. The average salary is
$4,000 - 4,800 per month depending on
the cruise line.
Source: http://www.simplyhired.com
Athletic directors direct athletic ac-
tivities, supervise the coordination of
athletic events, and manage athletic
department budgets at secondary and
postsecondary schools. Outside of these
requirements, athletic directors may
also participate in revenue development
planning and fundraising. Additionally,
these professionals serve as liaisons
with sports conferences or division
administrators, such as those from the
National Collegiate Athletic Association.
The average pay for an athletic director
is $52,389 per year. Experience has a
moderate effect on income for this job as
does the place of employment.
Source: www.indeed.com
Golf Club Repair and Design
(SEE 3075) with Professor Baker
was great. Learning how to repair
golf clubs is very important in the
golf industry. Consistent use of
golf clubs causes the loft and lie to
change over time and for the grips
to wear off. I learned how to use a
loft and lie machine, which adjusts
the club heads angle of loft and lie.
I also learned how to re grip and re-
shaft a golf club. – Erik Carlson,
S.E.E. major
By Rebecca Wick
By Rebecca Wick
A class I thought was really ben-
eficial to my career was Ancillary
Revenues (SEE 3008). It was good
because I learned a lot about every-
thing else other than the main sale.
There’s so much more involved in
an event, other than the main sale.
To maximize profit you have to
excel in all aspects of the business
such as: merchandising, parking,
and food and beverage. Understand-
ing where the money comes from
in an event is key because you have
to know all parts of the business
and know how to use them to your
advantage. - James Meusel, S.E.E
major
Volunteering while in col-
lege can be beneficial in a number of
ways. While we as college students
are already so busy with our class
loads, extracurricular activities,
studying and not to mention ac-
tive social lives, extra time may not
seem as an option. However, finding
time to volunteer will not only help
build your resume, but it can also
give you a great deal of experience
before joining the real world of em-
ployment. We have asked one of our
S.E.E students, who most definitely
fits in the categories mentioned
above, plus Professor Sherry Andre
why they think volunteering is so
important. For a few more tips on
why you should volunteer see the
Wildcat Magazine’s Facebook page.
Volunteering makes a Difference
Clockwise from top left: S.E.E students
volunteering at a Miami Dolphins event,
NBAAll Star Weekend, and Veritage
Miami. These are just a few volunteer
opportunities throughout the year.
“I volunteer for many events - both
in my industry and throughout the
community. From the time I was
young, I understood the importance
of time, so I choose to invest it in
places where I think it would be
“Volunteering is a great way for
our students to build their resumes.
Industry experts think it is good
because volunteering can help you
identify what you are really inter-
ested in. It also shows that you are
willing to learn about your industry
and that you are really interested in
it. Our students can find information
about different volunteer opportuni-
ties in the weekly S.E.E. emails, by
speaking with their professors, or by
visiting the S.E.E. & Golf Manage-
ment Center.” - Professor Sherry
Andre.
best utilized. Volunteering in my
community is a great way to give
back to those who are less fortu-
nate than I am. It always leaves me
with a refreshing feeling that I may
have touched someone’s life. I love
volunteering in the industry because
it provides me with the necessary
experience that employers in my
field look for, without all of the
pressures that will come along with
being an actual employee of the
company. It also exposes me to the
different areas of the industry, so I
can determine whether something is
for me or not. People are typically
more appreciative of those who vol-
unteer so there are many perks that
come along with it. It’s also a great
way to network. Employers admire
those who are involved in their com-
munity and volunteer their time for
a great cause. I feel like everyone
should volunteer for anything they
are passionate about because your
actions will always speak louder
than words.” - Lane Brown, S.E.E
management major.
Student’s point of view
Professor’s point of view
By Rebecca Wick + Photos provided by Sherry Andre
Check out The Wildcat Magazine on
Facebook for more jobs you’ve never
thought of!
Photo by Shainz Forbes
Photo by Erik Carlson
Photo by Wildcat editor Photo by Wildcat editor

10. With Coach David Graham
Coach’s Corner
Hello JWU Nation! Spring term is here, only
three months to go. Finish strong…
JWU men’s soccer player, Pedro
Codo was honored twice by the Sun Confer-
ence as a 2nd Team All-Conference per-
former and “Champion of Character”. The
character honor goes to a student-athlete who
exemplifies the five core values of the NAIA,
which are Sportsmanship, Servant Leader-
ship, Integrity, Respect and Responsibility.
Great honor for Pedro and JWU Soccer!
JWU men’s golf is currently ranked
in the Top 5 in the NAIA national polls. They
kicked off the Spring season with an impres-
sive win at the NAIA National Spring Pre-
view. Peter French won the individual title.
French is a returning NAIAAll-American
along with Damon Salo, Lasse Gerhardsen
and Matt Morin.
JWU track started their season with
a trip to the Embry Riddle Invitational. The
4 x 800meter team placed first in their event
to lead the way. Coach Donzell Nugent is
always looking for interested track members.
Email dnugent@jwu.edu if you’re interested.
Wildcat men’s basketball finished
the season 18-11 and tied for 5th place in the
Sun Conference. Ricardo Suarez led JWU in
scoring and rebounding this season. He will
vie for All-Conference honors. The team also
hosted the first Sun Conference playoff game
since joining the conference in 2009-10.
Women’s basketball player Kristina
Bridges finished her career as one of only
two players to score over 1000 points in pro-
gram history. Joanne Tran will challenge for
All Conference honors as well. Bridges and
Kari Roberson both made the Sun Confer-
ence All-Academic Team.
We’re excited about the unveiling of
the new Wildcat Statue outside of the Wild-
cat Center on April 28. Join us at 2 p.m. and
enjoy free food, music and giveaways.
Thank you to all of the students,
staff and faculty that have supported JWU
Athletics throughout the 2014-15 year. We
appreciate your support and exemplifying the
Wildcat Way!
Brandon Bonner ’11
Bachelor’s degree,
School of Hospitality and
the College of Culinary Arts
Joshua Rossignol
Associate degree Candidate,
Culinary Arts
In Memory Of . . .
Willie Coleman
Bachelor’s degree Candidate,
Marketing Major
1. Set a goal: Go to an event with a goal! Even if you
don’t know exactly what type of contact you want to make,
set a goal to make a connection as they are the key to
your success.
2. Be confident: The more confident you are
the better. If you don’t believe in who you are and
what you are saying, then why would anyone
else?
8. Make a positive impres-
sion: Be professional, outgoing, op-
timistic, if you don’t look
and act the part, then no
one will want to make
that connection and
help you grow as a pro-
fessional.
7. Know the power of a good script:
Plan what you are going to say, but be sure to be com-
fortable enough with it to be able to alter and ad-
just it based on who you are speaking with and
what you want.
5. Focus on quality, not quantity: You
don’t have to make 20 different contacts at one social
networking event, making one or two that are truly helpful
and have something really valuable to offer you are much
more important and will be beneficial to you in the future.
6. Be interested in them: Those you are network-
ing with hold valuable knowledge and opportunities. Un-
derstand this and don’t just act interested but actually be
enticed by what they have to offer.
9. Ask open ended questions:
Part of being attentive to those that you are net-
working with is asking questions. If your ques-
tions are open ended it gives the respondent a better
opportunity to include information that you wouldn’t
have necessarily asked.
3.Offer help: If the person or com-
pany you are networking with needs
help with a project, even
it’s not something you
are particularly inter-
ested in doing, offer
to help anyway. They
will see you are dedi-
cated and might offer you
more connections.
Facts and Tips from Darlene Cantor, Director of Experiential Education and Career Services
• Networking is key! Attend career related events and educate yourself on what employers are looking for and current
employment openings. Network with industry professionals to find future internships and jobs.
• Did you know 80% of job openings are not advertised- networking is critical!
• Let people know you are looking for a job- it will increase your chances of getting an interview.
• Participate in internships - it is a great opportunity to work for a company as a student and it gives you a chance to
network with professionals in your field.
In order to have your dream career, you of course need to have a degree and real work experience in the field
to be qualified. But aside from the obvious requirements, to land the perfect job, it’s all about who you know. Network-
ing is absolutely vital to being successful! As students we have all heard the term networking and have perhaps done
it ourselves, but in case you aren’t sure how to go about doing it, or just wanted to improve in your networking skills,
here are 10 tips that every young professional should know!
10 Tips for Effective Networking
By Anna Zarrella
10. Keep in constant contact: If you don’t
make the effort to keep in contact with them, when you
need help with a future endeavor, why would they want to
help someone they barely know?
4. Ask for a favor: If you ask for
help they will see that you are actually com-
mitted to making and keeping this connection,
and since you offered help to them they will be more
willing to do so for you.
Source: www.theweek.com

11. “Talk to your professors even outside
the classroom setting.They are here
to help us” - Rochelle Jn Baptiste,
travel-tourism major
“Find out what you’re great at. Work
at it. Work at it some more. ‘Perfect’
it. ‘Master’ it. Own it! Make varia-
tions of it. Continue to learn. Make
mistakes while doing it. But, never
give up.” – Tre Levens, culinary and
food service management major
“Stay motivated, only you can push
yourself.” - Brunelle Coakley, baking
and pasty & food service management
major
“Always be involved on campus.” -
Manny Pagan, S.E.E. major
“You have to be active in the CJ com-
munity and make sure you volunteer
at local departments. Sabot, Walberg,
and Vila are all amazing and their
door is always open.” – Keturah
Charles, criminal justice major
“Get involved with the school and
outside events where you can network
and build up your resume, so when
you graduate you’ll have a foundation
to work with.” – Raquel Oderbert-
Hemphill, culinary and food service
management major
“Be on time.” - Marquis Hopkins,
management major
“With a little bit of hard work and
dedication you can make it through.”
- Breilyn Thigpen, baking and pastry
& food service
management
major